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Kheer
Nepali Rice Pudding
Kheer is a creamy and comforting rice pudding, a beloved dessert in Nepal. Made with rice, milk, sugar, and fragrant spices like cardamom and cloves, it's often garnished with nuts and dried fruits, making it a perfect sweet ending to any meal.
ð§ ææ
- 0.5 cup Basmati rice
- 2 liters Milk
- 150 g Sugar(or to taste)
- 4 no. Cardamom pods(crushed)
- 2 no. Cloves
- 0.33 cup Grated coconut(optional)
- 2 tbsp Raisins(optional)
- 2 tbsp Almonds(chopped, for garnish (optional))
- 2 tbsp Pistachios(chopped, for garnish (optional))
ðšâð³ äœãæ¹
- 1
Rinse the rice until the water runs clear. Soak the rice in water for about 20-30 minutes. Drain well.
- 2
In a large pot, bring the milk to a gentle boil over medium heat. Add the crushed cardamom pods and cloves.
- 3
Add the drained rice to the boiling milk. Stir well to combine and ensure the rice is evenly distributed.
- 4
Reduce the heat to low and let the kheer simmer for 30-40 minutes, stirring frequently to prevent sticking to the bottom of the pan and to help thicken the pudding.
- 5
Once the rice is cooked and the kheer has thickened, stir in the grated coconut and raisins (if using).
- 6
Add sugar to taste and stir until it dissolves completely. Continue to cook for another 5-10 minutes, stirring constantly.
- 7
Remove from heat. Let it cool slightly, then transfer to a serving bowl. Garnish with chopped almonds and pistachios if desired. Serve warm or chilled.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can use a mix of milk and condensed milk.
- âStirring frequently is key to achieving a smooth, creamy texture and preventing the rice from sticking.
- âIf the kheer becomes too thick, you can add a little more warm milk to reach your desired consistency.
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- Add a pinch of cinnamon powder or nutmeg for extra spice.
- Use different types of nuts like cashews or walnuts for garnish.